These were great
with a scoop of
vanilla ice cream.
Used a full stick of
butter in topping.
Used pecans instead
of almonds which I
think was probably
better. Also, seemed
like I had too much
topping so I didn't
use it all. Big hit
with my guests.

I really wanted to love this recipe. I'm a huge fruit crisp fan. When I read the recipe, the almonds concerned me a tad, but I decided to follow the recipe. Unfortunately, I thought the almonds in the crisp were much too overpowering for the delicate flavors of the pear. My 3 guests agreed.

The lovely Barletts and
the sweet-smelling
brown butter is just
phenomenal... I would
say quite French. The
crisp and crumbly
topping texture reallly
gives you and
outstanding first
impression. Would try
again soon.

Exceptional!!!! Chef Holly is the best. If you haven't tried her Turnip Gratin (in the same Gourmet issue as the Pear Crisp) you should. I thought I hated turnips until I tried this recipe. I am now a convert and can't wait to make it again.

The flavors of this crisp were perfect together. Brown sugar, vanilla and pears made a delicious combination. I made it in an 8" square dish, but in the future will use individual ramekins. Served it warm with prepared caramel sauce. Whipped cream would be a nice addition, too.